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Home » Keywords » lipid technology

Items Tagged with 'lipid technology'

ARTICLES

Bunge_Lipids_900

Bunge: Muscle, Aging Support

Bunge’s new NuliGo is a revolutionary innovation in nutritional lipids
October 6, 2021
No Comments

Bunge’s plant-based lipids business, Bunge Loders Croklaan, has launched NuliGo[1], a uniquely structured medium- and long-chain triglyceride (sMLCT) that supports muscle building and maintenance.


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Terviva_PouringOil_900

New, Traditional Oils and Fats are Heating Up in Food Product Product Development

At more than twice the calories of carbohydrates and protein, oils and fats are once again being scrutinized more closely
David feder 200x200
David Feder , RDN
August 24, 2021
No Comments

With such an acute focus on well-being in the wake of a year and a half of an ongoing global health crisis, consumers are paying closer attention than ever to the ingredients in the foods they eat. Moreover, with working from home shifting from a temporary to a permanent state for many workers, these same consumers have learned the hard way that calories count, so counting calories is back.


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Bunge_Sweetolin_900

Bunge Loders Croklaan: Fat, Sweetening Solution

Bunge Loders Croklaan introduces Sweetolin, a total fat system solution to achieve unprecedented levels of sugar reduction in confections
May 13, 2020
No Comments
Confectionery players now have a solution at hand to achieve unprecedented levels of sugar reduction without the worry of compromising on product taste.
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Lead_Nutiva

The Fats Our Bodies Need

Science is revealing more about lipids and how the body relies upon them
Mark Anthony PhD
February 4, 2019
No Comments
When discussing healthful fats, it is more accurate to refer to the component fatty acids, the chains of carbon atoms that differ in both length and degree of saturation.
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Cronuts

Rediscovering Fats & Oils

Fats and oils, once shunned, are now prized for function, nutrition, and flavor
Kantha shelke
Kantha Shelke PhD, CFS
May 15, 2017
No Comments

The acceleration of successful launches of healthy products is driving a demand for healthier fats and oils. Specialty oils and fats are an important beneficiary of this growing trend.


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Avocado Oil

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong
Judi adams
Judi Adams MS, RDN
May 11, 2016
No Comments

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.


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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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